Wednesday, November 09, 2011

PORK CHOPS WITH MUSHROOMS

To make this pork dish I followed [more or less] a recipe in the November edition of Alice Cucina. The sauce is made with red wine, passata and just enough balsamic vinegar to give it an interesting tartness. Sage, bay, onion, garlic and juniper berries also flavour the dish and mushrooms are added towards the end of cooking. I added potatoes because I was hungry and couldn't be bothered to mash some as an accompaniment as the recipe suggests.